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RECIPES
DOUBLE CHOCOLATE
CHIP COOKIES
Function: COOKIE
Temperature: 350˚F (175˚C)
Cooking Time: 11 minutes
Yield: 36 cookies
INGREDIENTS
L cup (80 ml) granulated sugar
¾ cup (180 ml) brown sugar
¾ cup (180 ml) unsalted butter, softened
1 egg
1 teaspoon (5 ml) pure vanilla extract
2 oz (60g) bittersweet chocolate, melted
1¾ cups (420 ml) all purpose flour
¾ teaspoon (7 ml) baking soda
2 teaspoons (10 ml) cornstarch
¾ teaspoon (7 ml) salt
1 cup (250 ml) milk chocolate chips
METHOD
1. In a large bowl, cream together the
granulated sugar, brown sugar and
unsalted butter. Beat in the egg.
2. Add vanilla and melted chocolate and
mix until combined. In a medium bowl,
sift together the flour, baking soda,
cornstarch and salt.
3. Add the dry ingredients and chocolate
chips to the creamed butter mixture.
Using a wooden spoon or rubber spatula,
mix the ingredients until combined.
4. Drop by tablespoons onto a baking
sheet, spacing the cookies about 2
inches apart.
5. Set the wire rack in the center rack height
position. Turn the FUNCTION dial to
COOKIE. Set the temperature to 350˚F
(175˚C) and the TIME to 11 minutes.
Press the START/CANCEL to activate.
6. Allow cookies to cool on the baking sheet
for 1 minute then remove with a spatula
and transfer to a cooling rack.
NOTE
For crispier cookies, bake an
addition minute.
TIP
Using a medium-sized ice cream
scoop portion the cookie dough onto
a parchment paper lined cookie sheet
and freeze until firm. Once firm, place
the cookie dough balls in a re-sealable
plastic freezer bag. Freeze until ready
to use. When having those cookie
cravings, evenly space apart 6 of the
cookie dough balls onto a cookie sheet
and bake using the COOKIE function
and activate the FROZEN button. Bake
for the default time.